SOUFFLE ROLL-UP

Souffle Roll-Up image

Here's a "party pretty" omelet roll, topped with zesty mustard sauce, that offers make-ahead convenience on busy yuletide mornings. Best of all, I can be sure everyone's ham and eggs will be hot and ready at exactly the same time!

Provided by Taste of Home

Time 1h40m

Yield 8 servings (about 2 cups parsley sauce and 1-1/4 cup mustard sauce).

Number Of Ingredients 24

Ingredients

2 tablespoons all-purpose flour
1/2 cup mayonnaise
12 large eggs, separated
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups finely chopped fully cooked ham
1 cup shredded Swiss cheese
1/3 cup minced fresh parsley
1/4 cup chopped green onions
PARSLEY SAUCE:
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon minced fresh basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1-1/2 cups heavy whipping cream
1 tablespoon Dijon mustard
MUSTARD SAUCE:
1 cup mayonnaise
2 tablespoons chopped green onion
4 teaspoons prepared mustard

Steps:

Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a saucepan, combine flour and mayonnaise until smooth. In a large bowl, whisk flour and mayonnaise until smooth. , In a large bowl, whisk the egg yolks until thickened; add milk, salt and pepper. Whisk into mayonnaise mixture; cook over medium-low heat until slightly thickened, about 7 minutes. Remove from the heat; cool for 15 minutes., In a large bowl, beat egg whites until stiff peaks form. Gradually fold into mayonnaise mixture. Spread into prepared pan. , Bake at 375° for 20 minutes or until golden brown. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Combine the ham, cheese, parsley and onions; sprinkle over souffle to within 1 in. of edges. Roll up from short side. Place on a greased baking sheet. Cover and refrigerate until completely cooled, about 2 hours or overnight., In a blender, combine the parsley sauce ingredients; cover and process until almost smooth. Cover and refrigerate for 1 hour or overnight. In a small bowl, combine mustard sauce ingredients; refrigerate until serving., To reheat souffle, cover and bake at 375° for 40-50 minutes or until heated through. In a small saucepan, heat parsley sauce over medium heat until mixture comes to a boil, stirring constantly; cook and stir 1 minute longer. Cut souffle with a serrated knife; serve with parsley sauce and mustard sauce.

Nutrition Facts : Calories 699 calories, Fat 64g fat (21g saturated fat), Cholesterol 425mg cholesterol, Sodium 1023mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.